Chicken cooked in water for stock. Chicken will be pulled off the bone after it cools.
Olive oil to saute
3-4 carrots chopped
1 onion chopped
4 ribs of celery chopped
1 serrano pepper seeded and finely chopped(if you don’t like things to be a bit spicy, leave it out)
1 small can of diced tomatoes with or without peppers
chopped 1/4 small cabbage
any other vegetables you like in soup- diced potatoes, zucchini, etc

Cook your chicken in water, time will depend if it is raw, or if it has been roasted already. Let it cool. I sometimes cook it one day, put it in the fridge, and the next day pull apart the chicken.

In a separate pot, heat it, and add olive oil to cover the bottom of the pot. Sauté carrots, onions and celery until wilted, add cabbage as well as any other vegetables and sauté for a few more minutes . Add can of tomatoes, chicken and chicken stock.

Cook until vegetables are tender, season with salt and pepper( don’t go too heavy on the salt, as you will be adding chips to the soup)

To serve:
in each bowl, add chopped avocado, squeeze some lime juice ( I like a half a lime’s worth) some chips crumbled up, and a couple of spoonfuls of corn salsa. Enjoy!